Harriet Kanelidis, the Media Director of the Tallahassee Greek Festival, joins us to make Galaktoboureko.

Directions

Bring the milk to a boil and sprinkle in the farina or semolina, whisking constantly over low heat. Add sugar and simmer for 5 minutes, stir from time to time.

Remove mixture from heat and add in butter and eggs, one by one, and stirring as you add. The mixture should be thick and pourable.

Preheat the oven to 375 degrees F.

To Make in PanButter a 10-inch baking pan. Layer the bottom of the pan with 10 sheets of phyllo dough, leave the edges hanging over the sides, and brush each sheet generously with butter. Pour the mixture over the phyllo layers.

Layer the top of the mixture with remaining sheets of phyllo dough, make sure to brush each sheet with generous amounts of butter. Brush the hanging bottom sheets with more butter, and fold on top or roll up to seal.

Score the top of the phyllo in squares or diagonally. Bake for about 1 hour, or until light brown and filling has set.

To Make the SyrupBegin making the syrup once the galaktoboureko is in the oven. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon (you can use lemon zest instead of juice, and even add a little bit of cinnamon or nutmeg into the syrup). Pour the syrup over the galaktoboureko the minute you take it out of the oven. The syrup will bubble vigorously so be careful.

Let cool before serving.

To Make Individual Rolls Unroll the phyllo dough. Take one to two sheets and lay it flat, cover rest with damp towel to prevent drying. Brush phyllo with melted butter.

Place 1 tablespoon of custard at right edge of phyllo sheet. Fold it over once Fold bottom up and top down – like an envelope. Roll up and place on baking tray. Repeat until finished with mixture.

Preheat oven to 350F and bake for 30-40 min or until golden brown. Drizzle syrup over and serve once cool.

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